J. Alexander's Carrot Cake
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
40 mins
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Additional Time
2 hrs
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Total Time
3 hrs
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Servings
12
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Course
Cake
J. Alexander's Carrot Cake
Description
J. Alexander's Carrot Cake features a blend of classic ingredients including all-purpose flour, cinnamon, shredded carrots, crushed pineapple, shredded coconut, and pecans. These elements give the cake texture and sweetness beyond the basic carrot cake. The baking process finishes with a milk-based syrup being poured into the hot cake to add moisture and richness. Once cooled, the cake is frosted with a smooth cream cheese frosting made by combining butter, cream cheese, and confectioners' sugar. The final result is a moist, tender cake with a balanced sweetness and a creamy, tangy frosting.
The pineapple and coconut contribute a subtle tropical note, enhancing the flavor complexity. The syrup step is key to keeping the cake moist and dense without being heavy. The cream cheese frosting provides a creamy, slightly tangy finish that complements the spices and carrot sweetness. This cake can be served chilled or at room temperature, offering a moist texture and layered flavor profile.
For preparation, grease a 9x13 pan well and bake at 325°F for about 45-50 minutes until a toothpick comes out clean. Poking holes in the cake while hot helps the syrup soak in evenly. Refrigerate thoroughly before frosting to allow it to set properly. The cake's shelf life and storage instructions are not specified.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 2 cups sugar
- ¼ teaspoon salt
- 3 egg large
- ¾ cup canola oil plus more for pan
- ¾ cup buttermilk
- 2 teaspoons vanilla extract pure
- 8 ounces pineapple drained, crushed
- 2 cups carrot shredded
- 3 ounces coconut about 1 cup, shredded
- 1 cup pecan pieces
For the Syrup:
- 1 cup sugar
- ½ cup buttermilk
- 12 tablespoons butter room temperature, unsalted
- 1 teaspoon vanilla extract pure
For the Frosting:
- 12 tablespoons butter room temperature, unsalted
- 8 ounces cream cheese room temperature
- 2 cups confectioners' sugar
Instructions
Make the Carrot Cake:
- Generously grease a 9x13-inch cake pan, set aside. Preheat oven to 325 degrees. Mix flour, baking soda, cinnamon, sugar and salt in a large mixing bowl.
- Mix remaining cake ingredients in a separate medium bowl. Combine the wet ingredients with the flour mixture, mixing well.
- Transfer batter to prepared pan. Bake approximately 45-50 minutes or until a toothpick inserted in the center comes out clean. Cake should be 1 ½-inch thick.
- While the cake is still hot, poke holes all over the top with a large fork. Pour the Cake syrup over the top, allowing cake to soak up the syrup. Refrigerate cake until completely cool.
- Frost with Cream cheese frosting. Refrigerate cake to let frosting set.
Make the Syrup:
- Using a medium saucepan over medium-high heat, combine ingredients. Cook, stirring occasionally, until sugar is dissolved.
Make the Frosting:
- Using the bowl of an electric mixer fitted with a paddle attachment on medium speed, combine ingredients, mixing until smooth and free of lumps.
Notes
- Greasing the pan well helps prevent sticking and ensures even cake release.
- When the cake is hot, poking holes before adding syrup helps the cake absorb moisture for better texture.
- Refrigerate the cake before frosting so the frosting sets properly and does not slide off.
- Use room temperature butter and cream cheese for smooth frosting without lumps.
User Reviews
Overall Rating
4.5
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